Cheesy Chicken Enchiladas with Creamy Sauce Recipe for Easy and Delicious Home Cooking
These Cheesy Chicken Enchiladas with Creamy Sauce are the kind of dinner that feels like a cozy reward at the end of a long day. Warm flour tortillas are filled with seasoned shredded chicken and plenty of melty cheese, then baked under a rich, creamy white sauce that turns bubbly and irresistible in the oven.
It’s a small-batch recipe (perfect for a weeknight) but it still delivers big comfort-food energy. Serve them with salsa, a little cilantro, and you’ve got a meal that disappears fast.
Flavor & Texture Highlights
Expect tender chicken, gooey cheddar and Monterey Jack, and soft tortillas soaking up a creamy, lightly smoky sauce. The top gets bubbly and golden, while the inside stays cheesy and juicy. Every bite is rich, comforting, and just spicy enough (if you add a little cayenne).
Jump to Section
- Why You’ll Love These Cheesy Chicken Enchiladas
- What You Need to Make This Recipe
- How to Make This Recipe
- Expert Tips
- Storing and Reheating Tips
- FAQs
- Full Recipe
Why You’ll Love These Cheesy Chicken Enchiladas
- Small batch: Makes a cozy pan for dinner without tons of leftovers.
- Ultra creamy sauce: Rich, cheesy, and perfect for flour tortillas.
- Weeknight-friendly: Ready in about 45 minutes.
- Easy to customize: Make it mild, spicy, or extra cheesy.
- Great for serving: Looks impressive with almost no effort.
What You Need to Make This Recipe
Note: The exact measurements are listed in the full recipe section at the end.
- Cooked shredded chicken
- Flour tortillas
- Cheddar cheese
- Monterey Jack cheese
- Onion
- Olive oil
- Cumin
- Chili powder
- Sour cream
- Heavy cream
- Chicken broth
- Garlic powder
- Smoked paprika
- Cayenne pepper (optional)
- Salt and black pepper
- Salsa and cilantro for serving (optional)
How to Make This Recipe
Note: You’ll find the detailed, step-by-step instructions with exact times in the full recipe section below.
- Cook onion in olive oil until soft, then stir in shredded chicken and seasonings.
- Fill tortillas with the chicken mixture and shredded cheese, then roll and place seam-side down in a baking dish.
- Simmer sour cream, heavy cream, broth, and spices until creamy and lightly thickened.
- Pour sauce over enchiladas, top with more cheese, and bake until bubbly and melted.
- Finish with salsa and cilantro, then serve hot.
Expert Tips
- Warm the tortillas briefly: A few seconds in the microwave makes them easier to roll without tearing.
- Do not boil the sauce hard: Keep it at a gentle heat and stir constantly so it stays smooth.
- Use rotisserie chicken: A quick shortcut that still tastes homemade.
- Want more heat? Add cayenne, hot sauce, or diced jalapeños in the filling.
- Prefer a thicker sauce? Simmer an extra minute or two, but keep stirring.
Storing and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat in oven: Cover with foil and warm at 350°F (175°C) until heated through.
- Reheat in microwave: Heat in short bursts; add a small splash of broth if the sauce thickens too much.
- Freezing tip: You can freeze the assembled enchiladas (before baking). Thaw overnight in the fridge and bake as directed.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, but the flavor and texture will be different. If using corn tortillas, warm them first so they roll without cracking.
Can I swap heavy cream?
You can use half-and-half for a lighter sauce, but it won’t be quite as rich.
What can I add to the filling?
Black beans, corn, diced green chiles, or sautéed peppers all work great.
How do I keep the sauce smooth?
Heat gently, stir constantly, and avoid boiling hard. Low and steady wins here.
Ingredients
For the Chicken Enchiladas
- 2 cups cooked chicken breast, shredded
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
For the Creamy Sauce
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt, to taste
For Garnish
- 1/2 cup salsa
- Fresh cilantro (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook 2–3 minutes to combine flavors, then remove from heat.
- Assemble enchiladas: Lay tortillas flat, add a spoonful of chicken mixture, then sprinkle with cheddar and Monterey Jack. Roll up and place seam-side down in the baking dish.
- Make the sauce: In a saucepan over medium heat, combine sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne (if using), and a pinch of salt. Stir constantly and heat until creamy and lightly thickened, about 5–7 minutes.
- Pour the sauce evenly over the enchiladas. Top with any remaining cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Serve hot with salsa and cilantro if desired.
Notes
- For extra cheesy enchiladas, save a little cheese for the top right before baking.
- If the sauce thickens too much while heating, add a splash of broth and stir until smooth.
- Let the enchiladas rest 5 minutes before serving so the sauce settles nicely.